Spanish
Caldo Gallego (Galician Bean and Greens Broth)
Caldo Gallego (Galician Bean and Greens Broth) is Spanish home cooking, eaten at lunch. On the plate it is the dish at the centre and the soup. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 3 cups cooked white beans
- 2 potatoes
- 4 cups chopped turnip greens
- 1 oz unto
- 3 oz chorizo
- 1 onion
- 2 garlic cloves
- 1 tbsp olive oil
- 6 cups water
- 1 tsp salt
How to cook it
- Heat the olive oil in a pot and soften the chopped onion and garlic for a few minutes.
- Add the water, the unto, and the chorizo, bring to a simmer, and let the fat render into the broth for about 10 minutes.
- Add the diced potatoes and cook until almost tender, about 15 minutes.
- Stir in the beans and the chopped turnip greens and simmer until the greens are soft and the broth tastes rich, about 20 minutes.
- Season with the salt and ladle into bowls while hot; this lighter, everyday cousin of pote gallego is easy to make again and again.
Serve it with
A Spanish lunch is a plate rather than a single dish. These are the courses that normally sit beside Caldo Gallego (Galician Bean and Greens Broth), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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What it is eaten with
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Caldo Gallego (Galician Bean and Greens Broth) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- Medium
- Protein quality
- Complete
- Food groups it covers
- Pulses, Vegetables, and Meat or fish
- How this was set
- Hand audited
When to cook it
Caldo Gallego (Galician Bean and Greens Broth) takes about 60 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on white bean, potato, and pork.
From the same kitchens
More cooking from northern Spain.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.